Different from French croissant, kifli is a simple bread-like yeasted dough, containing a small amount of butter and shaped into a typical crescent shape. This is people’s everyday bread roll and is extremely popular in my native Hungary. Kifli should be crunchy when bit into, but all soft on the inside. The consistency of the dough, the size and the thickness rolled into all influence the its texture. This dough is firm, but not stiff.
350 gr flour
150 ml milk
25 gr butter
25 gr yeast (use fresh for this recipe)
1 teasp sugar
1 teasp salt
In a large bowl measure out the flour, then whisk together the flour, sugar and the yeast. Add the lukewarm milk, melted butter, and the salt last. Combine ingredients; the dough will be firm but not stiff. Knead the dough until smooth and elastic. Shape the dough into a ball and cover with the bowl. Let the dough rise until it doubles in size.
Meanwhile line a baking sheet with parchment and lightly brush with butter.
When the dough has doubled in size, divide into ten equal parts. Roll the pieces of dough . Stretch out the closest corner with the rolling-pin. Roll it up starting from the top and curve it into a crescent. Place on a greased baking sheet. Repeat the same procedure with the all of the dough. Brush the tops with water or milk. Let crescents rise until doubled in size. Preheat oven to 200C. When the oven temperature is at 200C, place the crescents in the oven and bake until light golden brown (15-20 minutes).